Buttermilk Scones
The BEST fluffy scones recipe based on the CWA Buttermilk Scones recipe
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dessert, Snack
Cuisine: Australian, British
Keyword: buttermilk scones
Servings: 12 scones
Calories: 121kcal
- 2 cups SR flour (or 2 cups plain/all-purpose flour + 3 teaspoons baking powder)
- pinch salt
- 1 tablespoon icing sugar
- 50 grams unsalted butter
- 1 cup buttermilk (regular or cultured)
Pre-heat oven to 210 degrees celsius (fan-forced).
Line a slice tin or cake tin (any baking dish with higher sides) with baking paper.
Whisk flour, salt and sugar together in a large bowl.
Cut butter into small cubes around the size of a dice and rub into the flour by hand until the mixture resembles fine breadcrumbs.
Make a well in the centre and pour in all of the buttermilk.
Stir with a butter knife until the mixture sticks together in a ball.
Turn onto a lightly floured surface.
Pat together mixture with your hands and flatten until about 3cm thick.
Use a floured scone cutter to press out rounds. Don't twist the cutter as you cut out the scones!
Carefully place the scones onto the baking tray, almost touching.
Brush tops of scones with a little extra buttermilk or milk.
Bake for about 15 minutes or until a pale golden colour on top.
Allow to cool for a minute or two in the dish before turning out into a clean tea towel placed on a cooling rack. Wrap in the tea towel and – if possible – serve while still warm with jam and whipped cream.
Calories: 121kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 22mg | Potassium: 50mg | Fiber: 1g | Sugar: 2g | Vitamin A: 137IU | Calcium: 27mg | Iron: 1mg